Mozzarella Baked Chicken

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(15 votes)

This dish is a version of Parmigiana, an Italian classic of breaded aubergine, topped with tomato sauce and Parmesan. Here we use breaded chicken fillets and mozzarella cheese instead. Very simple and tasty.

5 Minutes
50 Minutes
Serves: 4
1 tablespoon oil
1 onion, diced
2 cloves garlic, finely chopped
1 X 400g tinned tomatoes
1 red pepper, deseeded and sliced
1 tablespoon sugar
4 X breaded chicken fillets
300g grated mozzarella
Salt and pepper


Heat the oil over a medium heat, add the onions and cook for five minutes until softened, then add the garlic. Turn down the heat slightly and continue to cook for another five minutes. Next add the tinned tomatoes, the red pepper, the sugar and 100ml water. Bring to a simmer and cook for 10 minutes. Season well with salt and pepper.

Preheat the oven to 180°C/gas mark 4. Place the breaded chicken fillets in an ovenproof dish. Spoon over the tomato sauce, top with the grated mozzarella and bake for 25 minutes until the cheese is golden.